Tzatziki (Greek Yogurt and Cucumber Sauce)

Marsha Gardner


I use this sauce on my Greek Burgers, Kabobs and Gryos. The trick to a good Tzatziki is thick yogurt. I use a good Greek Yogurt when I am not using my own homemade. If I am using plain yogurt I drain it in a small colander lined with a coffee filter for an hour while the cucumbers are draining after being salted.

★★★★★ 2 votes


3 c
greek yogurt or plain
3 Tbsp
fresh lemon juice (juice of 1 lemon)
1 clove
garlic, minced
2 medium
cucumbers, seeded, sliced in half and then sliced
1 Tbsp
fresh dill, chopped or 1 tablespoon fresh mint, chopped
1 Tbsp
kosher salt for salting cucumbers
kosher salt and freshly ground black pepper
1-2 Tbsp
olive oil, extra virgin


1If you don't have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
2In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Add olive oil.

Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
3Tzatziki will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

About this Recipe

Course/Dish: Dips
Dietary Needs: Vegetarian